Slow Cooker Cabbage Roll Casserole Food

SLOW COOKER CABBAGE ROLL CASSEROLE

Steps:

• Spary crock pot with nonstick cooking spray.
• Crumble the raw ground turkey (or beef) and spread along bottom of crock pot.
• Add the onions, green pepper, garlic, salt, pepper, thyme and cabbage.
• Pour the diced tomatoes over top.
• Mix the sugar into the tomato sauce and pour over everything. If you like more sauce, add another 8-oz or 15-oz can of tomato sauce.
• Cover and cook on low for about 8 hours or on high for about 4 hours.
• When done, remove lid and stir to mix well.

EASY SLOW COOKER CABBAGE ROLL CASSEROLE

Steps:

• Heat a large skillet over medium heat. Add the ground beef, onion, garlic, salt, and pepper. Cook, stirring, until the beef is no longer pink. Drain off any excess grease and return the pan to the heat. Add the tomato sauce, water, and half of the tomato soup to the skillet. Mix well then stir in the rice. In the crock pot, layer half of the meat mixture then half of the shredded cabbage; repeat the layers. In a bowl, combine the remaining tomato soup with the tomato juice until blended. Drizzle over the top layer of cabbage in the crock pot. Cover the crock and cook on low for 8-10 hours or on high for 4-6 hours. Serve hot.

CROCK POT CABBAGE ROLL CASSEROLE

Steps:

• In a large skillet brown together the beef, onion, garlic, salt and pepper.
• Cook to done.
• Drain.
• Add to this the tomato sauce, 1/2 can of soup and mix well.
• Add the rice and water and mix well.
• In your crock pot layer 1/2 meat mixture, 1/2 cabbage.
• Repeat.
• Mix together the remaining soup and tomato juice.
• Slowly pour over mixture in crock.
• Cook on high for 4-6 hours, or low for 8-10 hours.

CABBAGE ROLL CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, brown beef in oil over medium high heat until redness is gone. Drain off fat.
• In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9x13 inch baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes.

SLOW-COOKED CABBAGE ROLLS

Steps:

• Cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls; drain well. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside., In a large bowl, combine the tomato sauce, rice, green pepper, cracker crumbs, egg and soup mix. Crumble beef over mixture and mix well. , Place about 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Secure with toothpicks if desired., Place cabbage rolls in a 3-qt. slow cooker. Pour V8 juice over rolls. Cover and cook on low for 6-7 hours or until filling reaches 160°. Just before serving, sprinkle with salt and cheese if desired.

CABBAGE ROLL CASSEROLE

Steps:

• Brown the beef, add onion, garlic and seasonings.
• Saute a few minutes.
• Add 1/2 can of tomato sauce.
• Mix rice with meat mixture, cook for 2-3 more minutes.
• Pour small amount of tomato sauce in bottom of a 9x13" pan.
• Place 1/2 the cabbage in bottom.
• Pour small amount of sauce on top of this.
• Layer meat on top and then add remaining cabbage.
• Pour 1-2 cans of tomato sauce on top.
• Bake at 350° for 1 hour covered and then remove cover and bake for another 1/2 hour.

CABBAGE ROLL CASSEROLE

Steps:

• Brown the ground beef and onion. Drain. Mix the rice into that. Set aside. Chop the cabbage and spread over the bottom of a 13x9 pan. Spread the meat/onion mixture over that. In a saucepan combine the rest of the ingredients and bring them to a light boil. Pour this over the meat and cabbage. Cover tightly with foil and bake at 350 degrees for 1 1/4-1 1/2 hours. NOTE: Recently I have reversed the way I layer the ingredients in the baking dish. I put the meat/rice mix in first and top with the cabbage. I then pour the liquid over that. I find it works better as far as not ending up with hard bits of uncooked or dried up rice.
• I like to sometimes sprinkle my serving with parmesan cheese just for a little extra flavor, too.
• Note: If you don't have marjoram use extra oregano -- or -- if you have no oregano use extra marjoram -- they are very similar. I notice people saying they used garlic. Why didn't I think of that?! Love using garlic. I will be adding some next time I make this myself!